EXPLORE. TASTE. SHARE.

Buddha bowl with sweet potato and crispy chickpeas

This Mediterranean Buddha bowl is healthy, spicy and perfect for summer days. The spicy vegetables, crunchy chickpeas and fresh tzatziki provide a nice flavour balance in this dish. Enjoy your meal!

For the Buddha Bowl:
• 1 large sweet potato
• 1 red bell pepper
• 1 yellow bell pepper
• ½ zucchini,
• 1 bunch of spring onions
• 1 can of chickpeas, drained
• 1 tbsp dried oregano
• 1 tbsp thyme
• ½ tsp cumin
• ½ tsp garlic powder
• 3 tbsp olive oil
• ½ tsp salt
• ½ tsp black pepper
• 150 g bulgur or couscous
• ½ vegetable bouillon cube

For the tzatziki:
• ½ cucumber,
• 1 tbsp dill
• 1 clove of garlic
• 250 g plant-based yogurt
• Juice and zest of half a lemon
• 1 tsp agave syrup
• 1 tsp olive oil
• Salt and pepper

For the pickled red onion (optional):
• 1 red onion
• 100 ml water
• 100 ml (white wine) vinegar
• 2 sugar cubes

In collaboration with: @lekker_voldaan

Sweet potato

Preparation

Preheat the oven to 200 degrees. Divide the vegetables (sweet potato, pepper, courgette, the spring onion white) and chickpeas on a baking tray and mix with the herbs and spices, olive oil, salt and pepper.

Then, place the baking tray in the oven until everything is nice and golden brown. The vegetables need about 25 minutes, and the sweet potato and chickpeas need 30 - 35 minutes.

Prepare the bulgur or couscous according to the instructions on the packet. To the cooking liquid, add half a cube of vegetable stock.

Tzatziki: Grate the cucumber and squeeze out the grated flesh (so the tzatziki doesn't get so watery). Put in a bowl and mix with the rest of the ingredients.

Pickled red onion: Bring the water, vinegar, and sugar to a boil. In between, cut the red onion into thin rings. Once the liquid boils, pour it in with the red onion. Place in the fridge to cool. The longer you leave it, the more beautifully red the onion will turn.

Garnish Once the vegetables are cooked, you will finish the Buddha bowl. Spread the bulgur or couscous on the bottom of a deep plate. Spoon the vegetables, sweet potato, and chickpeas over this. Finish with a big scoop of tzatziki, pickled red onion, and some finely chopped spring onion. Enjoy your meal!